Dinner Meat Dishes Beef Main Course Beef Brisket Hanukkah Brisket Andrew Zimmern's holiday-worthy whole beef brisket is braised in an oniony broth with wedges of sweet fennel. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Published on December 3, 2025 Save Rate PRINT Share Active Time: 1 hr 10 mins Total Time: 8 hrs 45 mins Servings: 10 to 12 Jump to recipe A rub with paprika, sage, and other seasonings helps create a flavorful crust on the brisket. Browning and braising the meat low and slow (instead of simply roasting it) ramps up the flavor and keeps it deliciously moist. Wedges of onion and fennel bulb cook in the same intensely savory braising liquid, making for a soft and caramelized accompaniment to the meat. Andrew Zimmern's Hanukkah brisket recipe is tender and meaty, served alongside sweet, caramelized fennel that's cooked in the same savory braising liquid. The recipe is simple, but requires a big time commitment: The secret to tenderizing this notoriously tough cut of beef is cooking it for a long time — in this case, almost seven hours — at a low temperature. It takes all day, but it's worth it for the juicy, flavorful brisket that makes a perfect centerpiece for your holiday table. The secret to a tender brisket True, this can be one of the tougher beef cuts when not handled properly — but cooking brisket low and slow helps break down the connective tissue until the meat is juicy and fall-apart tender. Here, after quickly browning it on the stove, Zimmern cooks his Hanukkah brisket for six-and-a-half hours at just 300°F; he likes to keep it whole as it braises in the rich, savory liquid, because the fatty nose of the wide end keeps everything moist as it renders. Tenting the brisket with foil before cooking protects it from the direct heat, which can dry it out. A final key step is to rest the meat before slicing and serving, which will help the juices redistribute so they stay inside instead of being released when you cut in. Notes from the Food & Wine Test Kitchen Cooking this brisket is an all-day affair, so make sure you leave enough time for prep and a six-and-a-half-hour braise. Slicing this unwieldy cut of meat requires a long, sharp, well-balanced knife — and be sure to slice against the grain for the most tender meat. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 10 to 12 servings 2 tablespoons dried thyme 2 tablespoons sweet paprika 2 tablespoons dried sage 1 tablespoon freshly ground black pepper 1 tablespoon fine sea salt, plus more for seasoning 1 (10-pound) whole beef brisket 1/4 cup grapeseed oil 8 medium onions (3 pounds), sliced 2 cups beef stock or low-sodium beef broth 1 cup Banyuls vinegar or aged red wine vinegar 1 cup tomato puree 10 garlic cloves, peeled 1 teaspoon black peppercorns 1 bay leaf 3 fennel bulbs, each cut through the core into 1 1/2-inch wedges Directions In a bowl, whisk the thyme with the paprika, sage, ground black pepper, and 1 tablespoon sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour. Preheat the oven to 300°F. In a large flameproof roasting pan set over two burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet. Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns, and bay leaf; bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it. Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil, and let rest for 20 minutes. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the pan juices and vegetables. Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Make ahead If you'd like to prepare it ahead, the finished brisket and vegetables can be refrigerated in the braising liquid overnight and reheated gently before serving. The brisket also freezes well when bagged with the vegetables and liquid. Originally appeared: December 2014 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.